This is such a great dish to make! Either take it with you to a summer get together, or make it on your regular meal preparation day. It’s easy to store in mason jars for lunch throughout the week.
Ingredients:
1 14 oz can of organic pinto beans
1 14 oz can of organic garbanzo beans
1 Red Onion (finely diced)
2 Bell Peppers (I used red and orange -diced)
10 Celery sticks (diced)
1 cup fresh Cillantro (minced)
1 Lemon
1 Lime
1/2 cup or Extra Virgin Olive Oil
1/8 tsp of each Ginger, Tumeric, Cumin, Himalayan salt (adjust to taste)
1/4 cup of Sunflower Seeds (optional)
Instructions:
Drain and rinse the beans, allow to air dry for a few minutes. In the meantime dice onion, bell peppers, celery, and cilantro. Place all ingredient into a large bowl. Add the beans, juice of the lemon, lime, olive oil and spices. Stir together and top with sunflower seeds. Allow to cool for 30 minutes or longer before serving. You can keep this salad in airtight containers in your refrigerator for up to five days (it won’t get soggy - I promise!)
Servings: 4 -5
Summer Salad
Recipe & Photograph By
Tarah Abram
August/September 2017 | ElementsForAHealthierLife.com | 55